Meats and fish fall into two categories for the camp cook: the 

 dry, fatless meats and fish, and the moist and fatty ones. Pickerel, 

 pike, white and yellow perch, small trout, and bass are relatively 

 dry. To preserve moisture, they are usually fried in salt pork fat 

 or one of the commercial cooking oils. But Wingy, with his aver- 

 sion to fried foods, developed a beautiful and simple recipe. 



Place dressed fish in a broiler, or folding grill. Brush plenti- 

 fully on both sides with olive oil, or cooking oil. Broil over 

 bright, hot coals, not over 2 minutes or perhaps 3 to a side, 

 depending on the thickness of the fish. This cooks them about 

 halfway through, and imparts the delectable, faint smokiness of 

 the open coals. Next, remove fish from broiler and place in the 

 pan of the reflector baker, which is already hot. Sprinkle fish 

 lightly with oregano; pour enough hot water into the pan to 

 cover the bottom to a depth of about i/g inch, no more. Cover the 

 pan and place in the baker for 10 to 15 minutes. Uncover, add 

 salt and pepper and a whisker of lemon juice, and serve. 



Large trout, rainbows, browns, brookies or lake trout, are best 

 broiled. The trouts, except lake trout, should be broiled full 

 thickness, since they are not nearly as oily or fatty as salmon or 

 lakers. Salmon or lakers of 21/2 pounds and up should be split 

 down the back, the backbone removed, and the fish opened out 

 flat. Broil over slow coals, skin side up. When the meat side, or 

 down-side, takes on a golden brown color, turn the fish and broil 

 with the skin side to the coals till the skin starts to blister. Then 

 remove from fire, open the broiler, and lift off the loosened skin 

 with a fork. It will peel off whole. Serve with the browned side 

 to the eye after leaving fish in the reflector baker or oven for 2 

 or 3 minutes, sprinkled lightly with oregano, salt, pepper, and 

 butter. 



Fish, like vegetables or meat, suffers badly from overcooking. 

 It's ready to eat the moment, or even the moment just before, the 

 flesh lifts, or but gently clings to the bone. 



Wingy showed us a nifty wrinkle with a frying pan. You fill it 

 half full of water. To the water add a bay leaf or two, a table- 

 spoon of herb vinegar, and a double pinch of salt. When the 

 water boils, gently slide into it a requisite number of 8- to lo-inch 



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